Tandoori Roasted Whole Chicken

Juicy, aromatic, with a crispy golden crust! Whole chicken in tandoor always turns out incredibly tasty! It has an appetizing unique aroma and amazing taste. Both adults and children will like it!
cook time: 3h
Logan Winslow
Tandoori Roasted Whole Chicken

Nutrition Facts (per serving)

172
Calories
13g
Fat
4g
Carbs
11g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 7 clove
Tomatoes 3 pc
Salt to taste
Ground black pepper to taste
Vegetable oil 4 tbsp
Dry spices (to your taste) to taste
bell pepper 3 pc
Eggplant 1 pc
Chicken 1.2 kg
Soy sauce 1 tbsp
Garlic powder 1 tsp

Recipe instructions

Step 1

Step 1
How to cook a whole chicken in a tandoor? Prepare everything you need according to the list. Pluck the chicken, scorch the down, gut it and wash thoroughly. Be sure to dry the carcass with paper napkins or a kitchen towel to remove excess moisture.

Step 2

Step 2
Cut the chicken lengthwise, as in the photo, this way it will bake better.

Step 3

Step 3
Prepare the marinade. In a deep small container, mix soy sauce (1 tbsp) and vegetable oil (2 tbsp). Add dry spices. The set of seasonings can be any to your taste. A very tasty marinade comes out if you add garlic powder, ground black pepper, smoked paprika and ready-made chicken seasoning. Add salt if necessary, but keep in mind that soy sauce itself is salty.

Step 4

Step 4
Coat the outside of the chicken with the mixture.

Step 5

Step 5
And inside too.

Step 6

Step 6
Wrap the chicken in cling film or place it in a plastic bag. Leave to marinate in a cool place. The longer the bird is in the marinade, the tastier it will be. You can leave the chicken in the refrigerator overnight or even longer.

Step 7

Step 7
Prepare the vegetables. You can bake the chicken without them, but if you have the opportunity to supplement the bird with vegetables, then be sure to do so. Eggplants, zucchini, tomatoes, bell peppers, onions, garlic and potatoes — all of the above will be an excellent addition to chicken. Fire up the tandoor.

Step 8

Step 8
Constantly add firewood to the tandoor to create a sufficient amount of coal.

Step 9

Step 9
At this time, wash the vegetables.

Step 10

Step 10
Cut the eggplant into slices, peel the garlic cloves, or leave them in the peel. Sprinkle vegetables with salt and seasonings. Add 2 tbsp. vegetable oil and mix well.

Step 11

Step 11
When the wood burns out and the walls of the tandoor turn white and warm up well, you can start cooking.

Step 12

Step 12
Place the chicken on top of the grill and place an ovenproof dish with vegetables underneath. During the baking process, the juice from the bird will flow onto the lower tier of the grill, so the vegetables will become juicy and aromatic.

Step 13

Step 13
Place the grate in the tandoor.

Step 14

Step 14
Close the lid and the vent from below. Leave it like this until the poultry and vegetables are thoroughly cooked.

Step 15

Step 15
After 30 minutes, open the tandoor and check the chicken is done. Make a deep cut on the birdʼs thigh. If you see clear juice, then the meat is ready.

Step 16

Step 16
Baking time depends on the amount and degree of heat in the tandoor and the size of the chicken. It took me almost 50 minutes to get the dish ready.

Step 17

Step 17
Cut the chicken into portions and serve hot along with vegetables.

Additional rubrics

Related recipes